Guam Style Casava Pudding Cake Food

GUAM STYLE CASAVA PUDDING CAKE

Steps:

• Preheat oven @ 350.
• In a big Thasta Tupperware sized bowl break up thawed casava and mix with coconut milk. Mix in butter and macapuno, continuously stirring and breaking up the casava. Lastly add sweetened condensed milk and stir until everything is mixed well. There will be some lumps but as long as there are no major lumps it will be fine. pour into ungreased caserole dish and bake 45 mins before serving @ 350.
• Serve Hot. mmm mmmm good.

CASSAVA CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Stir the yucca, eggs, evaporated milk, sweetened condensed milk, and coconut milk together in a bowl until thoroughly combined; pour into a baking dish.
• Bake in the preheated oven for 1 hour. Switch the oven's broiler on and bake under the broiler until the top of the cake is browned, 2 to 3 minutes. Cool completely in refrigerator before serving.

GUAMANIAN PUDDING DESSERT

Steps:

• In a large saucepan, combine 1 2/3 cups water, evaporated milk, margarine, sugar, vanilla, and eggs.
• Mix together the cornstarch and the 1/3 cup water; add to the mixture in the pan.
• Heat over medium-low (about#3-4 on an electric stove), stirring constantly, until it begins to thicken and has developed a pudding texture (it will coat the back of a wooden spoon)- this takes about 15-20 minutes.
• Chill in a covered bowl in the fridge until cool- pudding should thicken a bit when cool.
• Line a 9x13" glass casserole dish with thin slices of pound cake, fitting the slices in so the entire pan base is covered.
• Spread the pudding over the pound cake.
• Dust entire surface with ground cinnamon.
• Chill, covered, at least 1 hour and until ready to serve.
• Notes: This pudding doesn't harden up as much as other puddings- it thickens, but retains a soft, slightly pourable consistency like a trifle custard or like zabaglione.
• This dessert will not have a"tall" appearance- make sure your cake slices are cut only about 1/4-1/2" thick.